Strawberry milk is a favorite at Korean cafes, and for good reason. Homemade strawberry milk far surpasses the store-bought versions — the flavor is bright, fresh, and wonderfully simple to make at home.
This recipe uses about 15 large strawberries, roughly 1 lb. I recommend hulling each strawberry to remove the bitter white core at the top center. It takes a little extra time, but the cleaner flavor is worth it. While some people use the straw method to remove the hull, I find it wastes the bottom of the berry.
You can easily adapt the recipe to suit your taste and what you have on hand. If your strawberries are less sweet, add more sugar to taste. I used vanilla almond milk for a hint of warmth, but any milk — dairy or plant-based — works well. For extra depth, a drop of vanilla extract can be added.
The most important tip…
Choose fresh, ripe, sweet strawberries for the best results. I tried this with underripe berries once and the flavor was noticeably flat.
Technique and Instructions
Begin by mashing the strawberries. I often use a mortar and pestle because it gives you control over texture and keeps the fruit’s integrity. If you prefer, you can mash the berries in a zip-top bag with a rolling pin, or briefly pulse them in a food processor for a smoother puree.
Next, combine the mashed strawberries and sugar in a nonstick pan over medium-high heat. Stir occasionally and cook until the mixture reduces by about half and reaches a jam-like consistency. This concentrates the strawberry flavor and melds it with the sugar — adjust sweetness as you prefer.
Pour the reduced strawberry mixture into a lidded pitcher or bottle. Add your milk of choice, leaving a little headspace so you can shake the container to combine everything thoroughly. Dice the remaining strawberries and add them to the milk for texture and visual appeal.
Watch my video tutorial below!
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Korean Cafe Homemade Strawberry Milk
- Author: Jasmine and Tea
- Yield: 1 large bottle 1x
Ingredients
Scale
- 1 lb strawberries, hulled (15 strawberries was 1 lb for me)
- 2 tbsp cane sugar
- 3 cups milk of your choice
Instructions
- Hull all strawberries to remove the core. Mash all but 5 of the strawberries — either in a zip-top bag with a rolling pin, with a mortar and pestle, or pulse briefly in a food processor.
- Cook the mashed strawberries and sugar in a nonstick pan over medium-high heat until the mixture reduces by half and becomes jam-like in texture. Transfer this reduced strawberry mixture to a lidded pitcher or jar.
- Add the milk to the pitcher, leaving room at the top so you can shake it to combine the ingredients.
- Shake well until the strawberry reduction and milk are fully combined. If you prefer a smoother drink, strain the mixture; otherwise keep the fruit bits for texture.
- Dice the reserved strawberries and use them as a fresh topping for your strawberry milk.
- Keep chilled and enjoy. The flavor deepens if you let it rest overnight.
Notes
For the best flavor, use ripe, sweet strawberries.
Keywords: Korean cafe, homemade, strawberry milk, recipe